JP2008029279A - Soybean curd refuse-containing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean curd refuse-containing beverage comprising a soybean beverage containing soybean curd refuse and having "complicated taste". <P>SOLUTION: The soybean curd refuse-containing beverage comprising a soybean beverage containing soybean curd refuse is obtained by using "whole-grain soybean fermented milk" produced by fermenting whole-grain soybean powder with lactobacillus, adding stabilizer and sugar to the fermented milk to be regulated to have pH 3.5-5.0 and have a range of viscosity of 20-200 mPa s referring to pH and the viscosity as an index. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

Detailed Description of the Invention

TECHNICAL FIELD The present invention relates to a soy beverage containing an okara ingredient.

Conventional technology soy is a food rich in nutrients that has a high content of high-quality vegetable proteins and lipids, an excellent balance of the constituent amino acids and fatty acids, and is rich in minerals such as calcium and vitamins. Due to the recent increase in health consciousness, soy foods containing a large amount of this vegetable protein have been highly evaluated. In particular, if the US Food and Drug Administration (FDA) ingested 25 g / day or more of soy protein, it would be low. Demand for soy milk and other processed soy products has increased significantly with the approval of labeling that leads to diets with saturated fatty acids and low cholesterol and reduces the risk of heart disease.

  Soy milk is usually produced by immersing whole soybeans in water, then grinding and heating them to separate the okara components and then homogenizing them. Here, since the separated okara component contains a large amount of excellent nutrients derived from soybeans, separating the okara component is a great loss as a nutrient source.

  In these soymilks, it has been a challenge to reduce the unique green bean odor, bitter astringency, etc. possessed by the soybean itself. The soy bean odor derived from n-hexanal, the bitter astringency derived from saponin, the astringent taste derived from isoflavone, etc. Many studies have been made to improve by fermentation (Patent Documents 1 to 3).

Recently, for the purpose of ingesting all the nutrients of soybeans, we have also proposed soy beverages that are made from whole soybeans as raw materials, without separating the okara components including a large amount of dietary fiber and mineral components, that is, beverages containing okara. (Patent Documents 4 and 5). In addition, a method for producing a fermented soybean whole grain product having a smooth throat and texture, good flavor, and high nutritional value has been proposed (Patent Documents 6 and 7). And this soybean whole grain fermented product (beverage) has a smooth throat texture and flavor, as well as a uniform cloudy emulsified state (pH: about 4.5, viscosity of about 10 cP (by B type viscosity type)) The average particle size of the emulsified particles is about 5 μm, and the emulsion stability is described as having almost no precipitation in a centrifuge (3000 rpm / 1 minute) (Patent Document 7, paragraph) Number [0050]).
JP-A-5-184320 JP-A-10-201415 Japanese Patent Laid-Open No. 11-243894 JP 2004-141155 A JP 2004-16120 A JP 2003-159020 A JP 2004-290012 A

Problems to be Solved by the Invention As described above, various beverages such as soy milk, fermented soy milk, whole grain soy drinks, whole grain fermented soy drinks have been proposed as beverages made from soybeans. However, in these known methods, there is a problem that masking of unpleasant odor of soybean is insufficient, fermentation flavor is not so preferable, or a product in which the original richness and taste of soybean is eliminated. Was presenting.

  In view of the above-mentioned present situation, an object of the present invention is to provide a soy beverage that does not feel a soy odor and that has the original richness and taste of soybeans.

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined that a soybean beverage containing an okara component has a pH of 3.5 to 5.0 (in terms of pH and viscosity). Preferably 4.0 to 4.6), and by adjusting the viscosity to 20 to 200 mPa · s (preferably 30 to 100 mPa · s), the unpleasant odor of soybean can be masked. It has been found that it has a so-called “complex taste” that is not monotonous but has a delicious taste that forms the taste of a beverage.

  That is, the present invention contains an okara component and has a pH of 3.5 to 5.0 (preferably 4.0 to 4.6) and a viscosity at 10 ° C. of 20 to 200 mPa · s (preferably 30 to 100 mPa · s). s) relates to a soy beverage.

  In the present invention, the content of the okara component is 0.4 to 2.0% by weight, the pH is 3.5 to 5.0 (preferably 4.0 to 4.6), and the viscosity at 10 ° C. The present invention relates to a soybean beverage that is 20 to 200 mPa · s (preferably 30 to 100 mPa · s).

  Furthermore, the present invention contains an okara component and has a pH of 3.5 to 5.0 (preferably 4.0 to 4.6) and a viscosity at 10 ° C. of 20 to 200 mPa · s (preferably 30 to 100 mPa · s). s) a soy beverage, which relates to said beverage containing lactic acid.

The present invention also relates to a soybean beverage obtained through at least steps (a) and (b), optionally further steps (c) and (d):
(A) a step of preparing a fermented soybean product by allowing lactic acid bacteria to act on whole soybeans;
(B) a step of mixing the fermented soybean with at least one selected from sugars, fruit juices, water, and stabilizers to prepare a preparation;
(C) sterilization step of sterilizing or sterilizing the preparation;
(D) A step of performing homogenization after sterilization.

  The present invention relates to a beverage in which the beverage is filled in a container.

BEST MODE FOR CARRYING OUT THE INVENTION (1) Okara Component-Containing Soy Beverage The soy beverage of the present invention is characterized by containing an okara component (soybean insoluble solid) and having a specific pH and viscosity.

  The soybean beverage of the present invention contains many excellent nutrients derived from soybeans by containing the okara component. Further, by containing the okara component, a beverage having a rich soybean taste (so-called “body feeling”) can be obtained. From the viewpoint of soybean's original richness and umami taste, the okara component is 0.4% or more and 2.0% or less (preferably 1.5% or less) as soybean insoluble solid content in the present invention. It is preferable to do so. If the okara component content (ie, the soybean insoluble solid content) is less than 0.4%, the beverage may not satisfy the original richness and taste of soybeans. In addition, if the Okara component content exceeds 2.0%, the viscosity of the beverage will increase, causing inconvenience in ingestion as a beverage, and it may also be difficult to drink an appropriate amount from the point of body feeling and mouthfeel. Yes, the taste may be inferior.

  The soy beverage of the present invention has a pH in the range of 3.5 to 5.0 (preferably 4.0 to 4.6). In soy beverages containing okara ingredients, by adjusting the pH to 3.5 to 5.0 (preferably 4.0 to 4.6), the depth of taste is born in addition to the original taste of soybeans, and monotonous soybeans It is a finding for the first time found by the present inventors that it is no longer the taste of the above. If the pH is less than 3.5, it may not be possible to taste the original kokumi and umami tastes of the present invention. On the other hand, when the pH exceeds 5.0, the taste becomes monotonous, so-called “complex taste” is reduced, and a rich taste that forms the taste of a beverage cannot be obtained.

  The viscosity of the soy beverage of the present invention is such that the viscosity at 10 ° C (by Toki Sangyo Co., Ltd., Viscometer TVB-10) is in the range of 20 to 200 mPa · s (preferably 30 to 100 mPa · s). When the viscosity is less than 20 mPa · s, the beverage has no body feeling and is difficult to drink. When the viscosity exceeds 200 mPa · s, it has a pasty feeling and may cause inconvenience (hard to drink) as a beverage.

  The soy beverage of the present invention can contain a sour agent added for pH adjustment, a thickener such as pectin for viscosity adjustment, and lactic acid by lactic acid fermentation or the like. Furthermore, in addition to the above-mentioned additives, the soybean beverage of the present invention can be appropriately added with various additives usually used in the production of beverages such as water, sugars, fruit juices, stabilizers, surfactants, and fragrances. .

  The soy beverage of the present invention has a good flavor having the original richness and umami taste of soybeans, while containing the nutrients of soybeans, and can be continuously ingested as a health food. The soybean beverage of the present invention is filled in a container. The container to be filled should have specifications that can block light, oxygen, etc., which adversely affect the flavor deterioration of the soy beverage as much as possible, so that the soy beverage is less prone to precipitation and off-flavor for a long time. You can get a product.

(2) Method for Producing Okara Component-Containing Beverage Soybean, which is a raw material for the soy beverage of the present invention, is not limited in any way, such as varieties and production areas, and any can be used. Also, there is no restriction on the peeling of soybeans, and it can be used with the skin for the purpose of intake of dietary fiber and simplification of the process, and the peeling operation was performed from the viewpoint of safety and texture such as soybean stains. Soy without skin can also be used.

  The method for preparing the soy beverage of the present invention is not limited at all, and can be prepared using methods that can be considered by those skilled in the art. That is, there is no limitation as long as it is a method capable of preparing a soybean beverage having the characteristics of the present invention. For example, 1) a soy beverage prepared using whole soybean as a raw material, an acidulant for pH adjustment, and if necessary A method for preparing a soy beverage having a desired pH and viscosity by adding a thickener for viscosity adjustment, and 2) preparing a lactic acid bacteria fermentation product of whole soybeans by allowing lactic acid bacteria to act on whole soybeans. A soy beverage having a desired pH and viscosity is prepared by adding a sour agent for pH adjustment and, if necessary, a thickener for viscosity adjustment to a fermented lactic acid bacterium of whole grain soybeans. Method 3) To add soy milk (including soy milk beverages) produced by separating Okara components, add Okara or Okara fermented food-containing food, and further adjust the viscosity as necessary with acidulant. For the desired pH and 4) Preparation of soy milk having a degree 4) Fermented soy milk is prepared by allowing lactic acid bacteria to act on soy milk (including soy milk drink) produced by separating Okara components, and this fermented soy milk contains Okara or Okara fermented product A method of preparing a soy beverage having a desired pH and viscosity by adding a food and further adding a sour agent for adjusting the pH as necessary and a thickener for adjusting the viscosity as necessary Is mentioned.

  Among the production methods of 1) to 4) above, the method described in 2) above contains substantially all the nutrients of soybeans and can maintain the balance of amino acids and fatty acids inherent in soybeans. This is a preferred method because it can be expected to synergistically exhibit the functions possessed by the lactic acid bacteria and the preparation method is simple. Here, fermented lactic acid bacteria of whole soybeans are usually prepared by pulverizing whole soybeans and immersing them in water to prepare a suspension. can get. When fermenting, first add glucose, fructose, fructose glucose liquid sugar, assimilation sugar of glucose fructose liquid sugar as fermentation aid, sterilize this, inoculate and inoculate lactic acid bacteria Is good. Here, the lactic acid bacterium used is not particularly limited as long as it can ferment whole-grain soy milk powder, and may be appropriately selected so as to have a desired flavor, such as one that reduces the blue odor derived from soybeans, For example, Streptococcus thermophilus, Streptococcus cremoris, Streptococcus lactis, Lactobacillus bulgaricus, Lactobacillus bulgaricus case, Lactobacillus cilis case L (Lactobacillus helveticus), Lactobacillus acidphilus (Lactobacillus acidphilus), Bifidobacterium longum, Bifidobacterium breve, etc. are mentioned. What is necessary is just to set fermentation conditions suitably according to the kind of starter, the kind of liquid fermented milk product, etc. Moreover, you may add additives, such as the said thickener, at arbitrary timings before or after fermentation. Whole soybean fermented milk can also be produced by the method described in JP2003-159020A (Patent Document 6) or JP2004-16120A (Patent Document 5). The whole soybean fermented lactic acid bacteria produced in this way should contain about 5 to 25%, preferably about 8 to 20% whole soybean. Moreover, the lactic acid acidity of the lactic acid bacteria fermented product of whole grain soybeans is about 0.5 to 2.0%.

  The pH of the soy beverage of the present invention is in the range of 3.5 to 5.0 (preferably 4.0 to 4.6), and can be adjusted, for example, by adding a sour agent as necessary. There is no restriction | limiting in particular as an acidulant used, The thing generally used for food-drinks can be used. Specific examples of the acidulant include, specifically, raw materials containing acidulants such as fruit juice in addition to acidifiers such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, and gluconic acid.

  The viscosity of the soy beverage of the present invention at 10 ° C. (by Toki Sangyo Co., Ltd., Viscometer TVB-10) is in the range of 20 to 200 (preferably 30 to 100 mPa · s), and is adjusted as necessary. The viscosity can be adjusted by controlling the particle size by homogenization treatment, and can also be adjusted by adding a thickener or the like. The control of the particle diameter by the homogenization treatment can be performed by processing with a homogenizer (homogenizer). Examples of the homogenizer include a high-pressure homogenizer, an ultrasonic homogenizer, and a centrifugal homogenizer. Thickeners that can be added for the purpose of adjusting the viscosity can be those generally used in foods and drinks. Specifically, for example, agar, xanthan gum, locust bean gum, tamarind seed gum, guar gum, gellan gum , Curdlan, glucomannan, gelatin, pullulan, sodium alginate, κ-carrageenan, λ-carrageenan, ι-carrageenan, pectin and other polysaccharides; potato, potato, corn, waxy corn, tapioca derived starch (processed In particular, in order to obtain the effects of the present invention, it is desirable to use pectin. Pectin is classified into high methoxy pectin (HM pectin) and low methoxy pectin (LM pectin) depending on the content of methoxyl groups. Among them, HM pectin has an effect of suppressing aggregation of proteins contained in soybean beverage. It also contributes to emulsification stabilization and water retention as well as thickening action. The addition amount of pectin is preferably 0.05 to 10% by weight, more preferably 0.1 to 8% by weight, and more preferably 0.2 to 5% by weight. When the addition amount is 0.05% by weight or less, it is difficult to obtain an emulsion stabilization effect. When the addition amount is 10% by weight or more, the mouth melts and the texture becomes worse, which is not preferable.

  The soybean beverage produced by the above methods 1) to 4) and the like is not sterilized, but can be made into a live-bacteria type product by performing homogenization treatment as necessary, and does not kill lactic acid bacteria in the product. As such, it can be filled, distributed, and sold at low temperatures, and it is easy to continuously ingest.

  Moreover, it can be set as a sterilization type product by sterilizing the soybean drink manufactured by the method of said 1) -4). At this time, a known method can be used as the sterilization method, and the sterilization temperature and the sterilization time are not particularly limited. The sterilization type product can be manufactured by a method called hot pack filling or hot filling, or a method called aseptic filling in which a container is filled in a sterilized atmosphere. In the case of performing hot pack filling, for example, soybean beverage is sterilized by heating to 85 ° C. to 98 ° C. using an indirect sterilizer or a direct sterilizer (steam injection or steam fusion), and a high temperature (60 to 60 ° C.). While maintaining at 80 ° C.), a homogenization treatment is performed as necessary, the container is filled, and then cooled to obtain a product. Moreover, when aseptic filling is performed, the soybean beverage is heat sterilized, homogenized as necessary, quickly cooled, and filled into a container in a sterilized atmosphere to obtain a product. Sterilized type products are mainly distributed and sold at room temperature. In addition, said homogenization can be performed on the conditions of a well-known method, for example, about 15-30 Mpa.

  As described above, the soybean beverage of the present invention includes, in addition to the above-mentioned additives, water, saccharides (sugars, isomerized sugars, glucose, fructose, palatinose, trehalose, lactose, xylose, etc .; sorbitol, xylitol, Sugar alcohol such as erythritol, lactol, palatinit, reduced starch syrup, reduced maltose starch syrup, aspartame, stevia, thaumatin, raffinose, etc.), fruit juice, stabilizer, surfactant (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc.), flavor (Yogurt, berry, orange, quince, perilla, citrus, apple, mint, grape, pair, custard cream, peach, melon, banana, tropical fruit, herb, tea, coffee, Usually used in the production of beverages such as sesame) Various one additive or two or more may be appropriately added to.

The present invention will be described in more detail with reference to examples, but the scope of the present invention is not limited to these examples.
Example (Example 1)
As a raw material, “whole soybean fermented milk” obtained by fermenting whole soybean powder obtained by pulverizing peeled soybean with lactic acid bacteria was used. The physical properties of this “whole soybean fermented milk” are as follows: solid content: 18.5%, acidity (lactic acid equivalent): 0.71%, pH 4.3, soybean solid content 9.2%, viscosity (10 ° C.) 49 mPa · s.

  According to the formulation shown in Table 1, sugar (sugar), stabilizer (pectin), and fragrance are added to whole-grain fermented soybean milk to prepare a preparation solution, filled into a bottle, and then sterilized by immersion at 85 ° C. for 10 minutes. A container-packed soy drink was obtained.

  As a comparative example, instead of whole soybean fermented milk, whole soybean milk (solid content 18.6%, pH 6.8, viscosity 47.0 mPa · s) in which lactic acid bacteria fermentation was not applied to this whole soybean fermented milk and Fermented soymilk (produced by Fuji Oil Co., Ltd., trade name: fermented soymilk) fermented by allowing lactic acid bacteria to act on soymilk was prepared, filled and sterilized to prepare a soy beverage. In addition, as a comparative example, commercially available soy milk (Kibun Food Chemifa Co., Ltd., trade name: unadjusted soy milk) and whole soybean milk (Otsuka Foods Co., Ltd., trade name: Amazing Soybean) were also used.

  These various soy beverages were subjected to sensory evaluation by three specialized panelists. The sensory evaluation was divided into the complex taste / non-monotonous taste, the thickness / taste with body feeling, and the taste (= total evaluation). Each evaluation point was in 1 point increments from 1 point to 5 points, and was evaluated with a maximum of 5 points.

  Table 1 shows the composition, viscosity, and pH of various soybean beverages. The sensory evaluation results are shown in Table 2. The viscosity was measured at a product temperature of 10 ° C. using a viscometer TVB-10 manufactured by Toki Sangyo Co., Ltd.

  The soybean beverage (sample 1) using whole-fermented soybean fermented milk as a raw material had a complex flavor, a taste with a thickness / body feeling, was delicious and had a high evaluation point. On the other hand, the soybean beverage (sample 2) using whole-grain soybean milk as a raw material had a certain taste of thickness / body, but had a strong sweetness and little complex taste, and the evaluation of deliciousness was low. In addition, the soy milk beverage (sample 3) using the fermented soy milk from which the insoluble components of soybean were removed was evaluated as having a flavor that does not have a body feeling and is difficult to drink. Furthermore, soy milk (sample 4) has a monotonous flavor, no complex taste, and has a thickness / body feeling that is difficult to drink. Whole soy milk (sample 5) has a body feeling but has the same flavor. The evaluation was monotonous.

  From this result, those containing the Okara component (soybean insoluble solid) have a rich taste (so-called “body feeling”) that forms the taste of the beverage in the flavor, those having an acidic pH are not monotonous, It was suggested to have a so-called “complex taste”.

(Example 2)
Using “whole soy fermented milk” similar to Example 1, adjusting the preparation liquid as shown in Table 3, filling and sterilizing as in Example 1, and preparing various soy beverages Sensory evaluation was carried out.

  Table 3 shows the viscosity and pH measurement results, and Table 4 shows the sensory evaluation results. From this result, the following was found.

  From Samples 1, 6 and 7, when the pH is in the range of 4.0 to 4.6, it has a good flavor (complex taste, body feeling).

  From Samples 1, 8 and 9, when the viscosity is in the range of about 30 to 100 mPa · s, it has a good flavor (complex taste, body feeling). When whole soybean fermented milk is used as a raw material, the viscosity does not change even if it is imparted (thickened) with a stabilizer.

  From Samples 1 and 9, when the soybean-insoluble solid content is in the range of 0.4 to 1.3%, the flavor (complex taste, body feeling) is good.

Effect of the Invention According to the present invention, there is provided a beverage having a so-called “complex taste” in which the unpleasant odor of soybean is masked and has an original rich taste and umami taste but is not monotonous.

Claims (8)

A soybean beverage comprising an okara component and having a pH of 3.5 to 5.0 and a viscosity at 10 ° C. of 20 to 200 mPa · s. The soybean beverage according to claim 1, wherein the content of the okara component is 0.4 to 2.0% by weight. The soybean beverage according to claim 1 or 2, wherein the pH is 4.0 to 4.6. The soybean drink according to any one of claims 1 to 3, wherein the viscosity at 10 ° C is 30 to 100 mPa · s. The soybean drink according to any one of claims 1 to 4, comprising lactic acid. The soybean beverage according to any one of claims 1 to 5, which is obtained through at least steps (a) and (b):
(A) a step of preparing a fermented soybean product by allowing lactic acid bacteria to act on whole soybeans;
(B) A step of mixing the fermented soybeans with at least one selected from sugars, fruit juices, water, and stabilizers to prepare a preparation solution. Furthermore, the soybean drink of Claim 6 obtained through process (c) and (d):
(C) sterilization step of sterilizing or sterilizing the preparation;
(D) A step of performing homogenization after sterilization. The soybean beverage according to any one of claims 1 to 7, which is a beverage filled in a container.