JP2008283900A - Dispersion stabilizer of soymilk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dispersion stabilizer of soymilk, preventing a deterioration of dispersion of soymilk caused from addition of calcium or heat treatment, to provide soymilk suppressed, even after a long-period preservation, in deterioration of dispersion stability recognized in increase of a protein particle diameter and rise of a viscosity, and to provide a food containing the soymilk. <P>SOLUTION: This dispersion stabilizer of soymilk contains as the active ingredient, polyglyceryl fatty acid ester which has 12-22C fatty acid as the main constituent fatty acid. The HLB of the polyglyceryl fatty acid ester is preferably ≥6. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a soy milk dispersion stabilizer added to the soy milk in order to suppress the formation of protein aggregates. Furthermore, the present invention relates to a soy milk in which a decrease in dispersibility, which is observed due to an increase in protein particle diameter or an increase in viscosity, is suppressed.

  Soymilk is a milky beverage that is obtained by elution of protein and other ingredients from soybeans with hot water, etc., and it is a plant that contains high-quality proteins, unsaturated fatty acids such as linoleic acid, useful ingredients such as isoflavones, lecithin, and saponin. Has attracted attention as a health food. Soy milk has similar properties to cow's milk and is expected to be an alternative to animal milk, but soy milk has the disadvantage that it contains less calcium than milk.

  According to the average eating habits of Japanese people, it is very difficult to get enough calcium to meet the required amount, and it is strongly recommended to enhance calcium in soy milk in response to this situation. It is desired. Calcium-enriched soymilk to which calcium has been added can be a very useful health food that helps to resolve calcium deficiencies in addition to the original nutrition and health functions of soymilk. However, as is well known, since calcium compounds are generally used as a coagulant for tofu, there is a problem that when calcium is added to soy milk, aggregates are formed and destabilized. It is generally difficult to add a large amount of calcium to the soymilk because the aggregates are formed by binding calcium ions to proteins in soymilk and coarsening them.

  Various methods have been studied in order to solve such problems. For example, calcium lactate and sodium hydrogen carbonate are added together in a certain ratio (Patent Document 1), soy milk is made to contain a calcium compound in the presence of glycerin or propylene glycol. Method (Patent Document 2), a method of adding an alkaline earth metal reinforcing agent obtained by homogenizing an alkaline earth metal compound and a chelating agent together with lecithin in an aqueous system (Patent Document 3), calcium and citrate in advance A method of mixing with soy milk in a dissolved state (Patent Document 4) is disclosed.

JP 59-173044 A JP 60-047636 A Japanese Patent Application Laid-Open No. 06-078715 JP 2004-208666 A

  However, these methods cause a phenomenon that aggregates adhere and float in the production line, resulting in a decrease in yield and sterilization efficiency, and a decrease in quality due to the formation of aggregates and an increase in viscosity even after production. Therefore, it has been difficult to reinforce the calcium amount intended by those skilled in the art.

  In addition, a method of adding a mixed solution of calcium and sucrose fatty acid ester to an acidic protein beverage to which a stabilizer is added (Patent Document 5), or a pH before heating and sterilization after adding a poorly water-soluble calcium agent is 6.5 to 7. Although a method for obtaining calcium-added soymilk in the region of No. 8 (Patent Document 6) is disclosed, the product form is limited to creamy products such as yogurt, or the added calcium is limited to poorly water-soluble ones There was an inconvenience.

JP 07-284383 A JP 2005-066552 A

  In view of the above circumstances, an object of the present invention is a soy milk dispersion stabilizer that suppresses the formation of protein agglomerates, and soy milk in which a decrease in dispersibility, such as an increase in protein particle diameter or an increase in viscosity, is suppressed. Is to provide.

  As a result of intensive studies by the present inventors, it was found that a dispersion stabilizer for soy milk that achieves the above-mentioned problems can be obtained by using a specific polyglycerin fatty acid ester, and the present invention has been completed.

  That is, this invention is a dispersion stabilizer of soymilk containing the polyglycerol fatty acid ester which uses a C12-C22 fatty acid as a main component fatty acid as an active ingredient. The polyglycerin fatty acid ester preferably has an HLB of 6 or more.

  And the present invention is a soy milk containing the above-mentioned soy milk dispersion stabilizer, further soy milk characterized by strengthening minerals, particularly soy milk characterized by mainly strengthening calcium as a mineral, It is a food containing these soymilks.

  ADVANTAGE OF THE INVENTION According to this invention, the dispersion stabilizer of soymilk which suppresses the production | generation of the protein aggregate is provided. By using the soymilk dispersion stabilizer of the present invention, it is possible to prevent the deterioration of dispersibility due to the addition of calcium, heat treatment, and the like, and it is possible to improve the production efficiency and the yield. In addition, soy milk can be provided in which a decrease in dispersibility, such as an increase in protein particle diameter or an increase in viscosity, is suppressed even after long-term storage.

  The present invention will be described below on the basis of the embodiment, but the scope of the present invention is not limited to this embodiment, and modifications and the like are added to the present invention without departing from the spirit of the present invention. Belongs.

  The dispersion stabilizer for soymilk of the present invention contains a polyglycerol fatty acid ester as an active ingredient, and this polyglycerol fatty acid ester has a fatty acid having 12 to 22 carbon atoms as a main constituent fatty acid. Here, the main constituent fatty acid is composed of the fatty acid most of the fatty acid constituting the polyglycerin fatty acid ester, but may contain other fatty acids within the scope of achieving the object and effect of the present invention. Is the meaning.

  The fatty acid is composed of one or more fatty acids selected from fatty acids having 12 to 22 carbon atoms. Examples of fatty acids having 12 to 22 carbon atoms include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, and unsaturated fatty acids such as palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Is done. Among these, it is preferable to contain one or more of myristic acid, palmitic acid, and stearic acid.

  Moreover, it is preferable that HLB of polyglycerol fatty acid ester is 6 or more.

Although it does not specifically limit as polyglycerin which comprises polyglycerin fatty acid ester, An average degree of polymerization should just be 2-20, and it is more preferable in it being an average degree of polymerization being 4-20. Here, the average degree of polymerization (n) is a value calculated from the hydroxyl value by terminal analysis, and specifically, the average degree of polymerization (n) is calculated from the following formulas (Formula 1) and (Formula 2).
(Formula 1) Molecular weight = 74n + 18
(Formula 2) Hydroxyl value = 56110 (n + 2) / Molecular weight The hydroxyl value in the above (Formula 2) is a numerical value that serves as an index of the number of hydroxyl groups contained in polyglycerin, and is contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required to neutralize the acetic acid necessary for acetylating the hydroxyl groups of The number of milligrams of potassium hydroxide is calculated according to the Japan Oil Chemists 'Society edited by “The Japan Oil Chemists' Society, Standard Oil Analysis Test Method (I), 2003 edition”.

  In addition to the polyglycerin fatty acid ester, the soymilk dispersion stabilizer is selected from glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, emulsifier such as lecithin, and stabilizer such as carrageenan, pectin, soybean polysaccharide, etc. 1 type or 2 or more types may be contained and it can use for the purpose of improving further the dispersion stability of soymilk.

  The amount of the soymilk dispersion stabilizer used varies depending on the protein content in the soymilk and the degree of mineral fortification, but cannot be determined unconditionally, but is usually 0.01% to 1.0% as a polyglycerin fatty acid ester. % By weight, preferably 0.05 to 0.5% by weight. If the amount is less than 0.01% by weight, the intended effect of the present invention cannot be expected. If the amount is more than 1.0% by weight, the cost for the functional merit may not be allowed.

  The method for adding the dispersion stabilizer of soy milk is not particularly limited as long as the polyglycerol fatty acid ester, which is the active ingredient of the present invention, is uniformly dissolved in the soy milk, but calcium that causes a decrease in the dispersion stability of soy milk is added. It is necessary to dissolve the polyglycerin fatty acid ester in advance when conducting the heat sterilization. In addition, it is known that the aggregate produced when calcium is added is formed by protein in soymilk or phytin contained in about 1 to 3% in soymilk. The reason why polyglycerin fatty acid ester is effective in suppressing the formation of aggregates is not clear, but by dissolving polyglycerin fatty acid ester in soy milk in advance, it affects the presence form of protein and phytin, and soy milk dispersed particles It is inferred that the increase in diameter and coarsening of aggregates are prevented.

  The soy milk in this embodiment may be a milky product obtained by eluting protein and other components from soybeans with hot water and removing fiber (okara), or refined without removing fiber Any of them may be used as long as it is generally called soy milk. Including not only soy milk, conditioned soy milk, and soy milk drinks stipulated in the Japanese Agricultural Standards (JAS), but also solutions containing soy protein as the main ingredient, other ingredients made from beans and other ingredients Widely included. The protein content in soymilk is not particularly limited, and can be arbitrarily set according to the nutritional value, viscosity, etc. of soymilk. In addition, when the pH of soy milk is less than 6.2, protein aggregates due to acid are likely to be generated. Therefore, it is appropriate to set the pH to 6.2 or more. However, even if the pH is less than 6.2, a homogenization step is performed. A relatively good dispersion state can be maintained.

  Minerals used in the present invention are minerals generally added to foods for nutritional enhancement, such as calcium, magnesium, iron, zinc, copper, etc., and any combination of one or more of these Can be contained. The composition ratio and blending amount are preferably used in consideration of the influence of flavor and coloring on soy milk.

  The mineral is preferably mainly composed of calcium. Specifically, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium lactate, calcium chloride, calcium hydroxide, calcium carbonate, calcium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, triphosphate phosphate Calcium, calcium sulfate, calcined calcium, uncalcined calcium and the like can be used alone or in combination of two or more. Among these, calcium lactate having excellent solubility in water and absorbability in the body is preferably used.

  The amount of calcium added may be an amount that can compensate for the lack of Japanese calcium requirement, and it is appropriate to add 10 to 300 mg, more preferably 30 to 250 mg of calcium per 100 ml of soymilk. The addition method is not particularly limited, and it may be added in a solid form such as a powder, or may be dissolved or dispersed in water or warm water.

  As other minerals, in the case of magnesium, magnesium-containing compounds such as magnesium chloride, magnesium carbonate, magnesium sulfate, magnesium oxide, magnesium lactate, magnesium citrate and magnesium L-glutamate. In the case of iron, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous gluconate, iron oxide, iron lactate, firitin, heme iron, ferric chloride, ferrous pyrophosphate, pyrophosphate Iron-containing compounds such as ferric iron and ferrous sulfate. In the case of zinc, zinc-containing compounds such as zinc gluconate, zinc sulfate, and zinc dioxide. In the case of copper, copper-containing compounds such as copper gluconate and copper sulfate are exemplified.

  The soymilk of the present invention can be produced according to a conventional method for producing soymilk by appropriately adding other food ingredients and food additives as desired. Other food ingredients include seasonings such as sugars and salt, flavors such as fruit juice and cocoa, fats and oils, dietary fibers, etc., and food additives include sweeteners, acidulants, pastes, pH adjusters, Emulsifiers, vitamins, coloring agents, fragrances and the like can be used. Preferably, it is suitable for the health image of soy milk.

  In addition, the soy milk with enhanced dispersion stability and enhanced minerals according to the present invention can be made into powdered soy milk by spray drying or the like, and it can be used as a raw material for foods using soy milk in liquid, pasty, powdery, etc. It is also possible to use each form.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.

<Example 1>
Add 90 parts of crude soymilk, 2 parts of sugar, 0.8 parts of salt, and 0.3 parts of a dispersion stabilizer of soy milk containing decaglycerin stearate (HLB9) as active ingredients, and then dissolve in water in advance. The aqueous calcium lactate solution was added with stirring to make 100 parts in total. After homogenizing this preparation liquid, it was sterilized by a conventional method. This adjusted soymilk had a protein concentration of 4.0% by weight, a pH of 7.2, and a calcium concentration of 120 mg / 100 ml.

<Example 2>
Prepared soymilk was produced in the same manner as in Example 1 except that decaglycerin palmitate (HLB11) was used as the dispersion stabilizer for soymilk.

<Example 3>
Prepared soymilk was produced in the same manner as in Example 1 except that hexaglycerin myristic acid ester (HLB7) was used as the dispersion stabilizer for soymilk.

<Example 4>
Prepared soymilk was produced in the same manner as in Example 1 except that decaglycerin palmitate oleate (fatty acid molar ratio = 1: 1, HLB14) was used as the dispersion stabilizer for soymilk.

<Example 5>
Prepared soymilk was produced in the same manner as in Example 1 except that tetraglycerin oleate (HLB8) was used as the dispersion stabilizer for soymilk.

<Comparative Example 1>
A modified soymilk was produced in the same manner as in Example 1 except that glycerine palmitate (HLB4) was used instead of the soymilk dispersion stabilizer.

<Comparative example 2>
A modified soy milk was produced in the same manner as in Example 1 except that sucrose stearate (HLB11) was used instead of the soy milk dispersion stabilizer.

<Comparative Example 3>
A modified soymilk was produced in the same manner as in Example 1 except that lecithin (derived from soybeans) was used instead of the soymilk dispersion stabilizer.

<Test Example 1>
After the adjusted soy milk produced in Examples 1 to 5 and Comparative Examples 1 to 3 was allowed to stand at room temperature for 3 months, the dispersion state of the adjusted soy milk was evaluated visually and with a particle size distribution measuring device (LS 13 320, BECKMAN COULTER). . The results are shown in Table 1.

◎：凝集物がなく、均一な分散状態が観察される
○：僅かに凝集物が観察される
△：多量の凝集物が観察される
×：多量の凝集物が発生し、上澄み等の相分離が観察される

A: There is no aggregate and a uniform dispersed state is observed. ○: A slight aggregate is observed. Δ: A large amount of aggregate is observed. X: A large amount of aggregate is generated, and phase separation such as supernatant is performed. Is observed

  As shown in Table 1, the appearance of the prepared soymilk of Examples 1 to 4 was good after 3 months and with no change immediately after production. In the adjusted soymilk of Example 5, a slight amount of aggregates was generated. On the other hand, in the prepared soymilk of Comparative Examples 1 to 3, precipitation and supernatant were generated.

<Example 6>
90 parts of crude soymilk, 2 parts of sugar, 0.8 parts of salt, 0.3 parts of a dispersion stabilizer of soymilk containing decaglycerin stearate (HLB9) as active ingredients were added and dissolved, and then 1 part of vegetable oil The coffee extract and the aqueous calcium lactate solution were added with stirring to make the total amount 100 parts. After homogenizing this preparation liquid, it was sterilized by a conventional method. This soymilk beverage had a protein concentration of 3.0% by weight, a pH of 6.8, and a calcium concentration of 70 mg / 100 ml.

<Example 7>
A soy milk beverage was produced in the same manner as in Example 6 except that decaglycerin palmitate (HLB11) was used as the dispersion stabilizer for soy milk.

<Example 8>
A soy milk beverage was produced in the same manner as in Example 6 except that hexaglycerin myristic acid ester (HLB7) was used as the dispersion stabilizer for soy milk.

<Example 9>
A soy milk beverage was produced in the same manner as in Example 6 except that decaglycerin palmitic acid oleate (HLB14, molar ratio of fatty acid = 1: 1) was used as the dispersion stabilizer for soy milk.

<Example 10>
A soy milk beverage was produced in the same manner as in Example 6 except that tetraglycerin oleate (HLB8) was used as the dispersion stabilizer for soy milk.

<Comparative Example 4>
A soymilk drink was produced in the same manner as in Example 6 except that glycerine palmitate (HLB4) was used instead of the soymilk dispersion stabilizer.

<Comparative Example 5>
A soymilk drink was produced in the same manner as in Example 6 except that sucrose stearate (HLB11) was used instead of the soymilk dispersion stabilizer.

<Comparative Example 6>
A soymilk beverage was produced in the same manner as in Example 6 except that lecithin (derived from soybean) was used instead of the soymilk dispersion stabilizer.

<Test Example 2>
After allowing the soy milk beverages produced in Examples 6 to 10 and Comparative Examples 4 to 6 to stand at 10 ° C. for 2 months, the dispersion state of the soy milk beverages was evaluated visually and with a particle size distribution measuring device (LS 13 320, BECKMAN COULTER). did. The results are shown in Table 2.

◎：凝集物がなく、均一な分散状態が観察される
○：僅かに凝集物が観察される
△：多量の凝集物が観察される
×：多量の凝集物が発生し、上澄み等の相分離が観察される

A: There is no aggregate and a uniform dispersed state is observed. ○: A slight aggregate is observed. Δ: A large amount of aggregate is observed. X: A large amount of aggregate is generated, and phase separation such as supernatant is performed. Is observed

  The appearance of the soy milk beverages of Examples 6 to 9 was good after 2 months without change from immediately after production. In the soy milk beverage of Example 10, slight creaming occurred. On the other hand, precipitation and supernatant were observed in the soy milk beverages of Comparative Examples 4 to 6, and creaming occurred.

<Test Example 3>
Soy milk pudding was prepared using the adjusted soy milk obtained in Examples 1 to 5 and Comparative Examples 1 to 3, and the taste was evaluated. The soymilk pudding used for the evaluation was prepared by mixing 60 parts of prepared soymilk, 28 parts of whole egg, and 12 parts of super white sugar, then heat-mixing, homogenizing with a homogenizer, and heating with a steamer for 30 minutes.

When the sensory evaluation of the produced soy milk pudding was performed by seven people, the soy milk pudding (Examples 11 to 15) in which all of the seven evaluators made the adjusted soy milk of Examples 1 to 5 as raw materials was very smooth food Evaluated that it was delicious. On the other hand, soymilk pudding (Comparative Examples 7 to 9) using the prepared soymilk of Comparative Examples 1 to 3 as a raw material was evaluated as being unpleasant because it had a rough texture and partly felt sticky.

Claims (8)

A soymilk dispersion stabilizer containing, as an active ingredient, a polyglycerin fatty acid ester having a fatty acid having 12 to 22 carbon atoms as a main constituent fatty acid. A dispersion stabilizer for soymilk, wherein the polyglycerin fatty acid ester according to claim 1 has an HLB of 6 or more. A dispersion stabilizer for soymilk, which strengthens the mineral according to claim 1. A dispersion stabilizer for soybean milk, wherein the mineral according to claim 3 is mainly calcium. Soy milk containing the soy milk dispersion stabilizer according to any one of claims 1 to 4. The soymilk according to claim 5 is obtained by strengthening minerals. Soymilk, wherein the mineral according to claim 5 is mainly calcium. The foodstuff containing the soymilk in any one of Claims 5-7.