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WO1986003377A1 - Produit de soja aromatise - Google Patents

Produit de soja aromatise Download PDF

Info

Publication number
WO1986003377A1
WO1986003377A1 PCT/US1984/002037 US8402037W WO8603377A1 WO 1986003377 A1 WO1986003377 A1 WO 1986003377A1 US 8402037 W US8402037 W US 8402037W WO 8603377 A1 WO8603377 A1 WO 8603377A1
Authority
WO
WIPO (PCT)
Prior art keywords
approximately
weight
solution
amount
stabilizer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1984/002037
Other languages
English (en)
Inventor
Jack K. Mizono
William I. Mizono
Diane J. Hirasuna
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AZUMAYA Inc
Original Assignee
AZUMAYA Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AZUMAYA Inc filed Critical AZUMAYA Inc
Publication of WO1986003377A1 publication Critical patent/WO1986003377A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Definitions

  • the present invention deals with a process and product having a yogurt-like consistency made by that process using soy milk as a principal ingredient.
  • the final product contains no cow's milk nor is the product subjected to the inoculation of yogurt-like cultures or enzymes.
  • tofu is a high protein, low calorie food which has no cholesterol or lactose, it is normally manufactured as a white block of bean curd, which is rather hard and grainy. Such a product does not readily lend itself as an ingredient for a food product having a creamy or yogurt-like consistency. It is thus an object of the present invention to provide a novel food product made from soy which is non-dairy, has no cholesterol or lactose.
  • the present invention involves a process for the manufacture of a-high protein soy-based food product and the yogurt-like product made from that process.
  • the phrase "yogurt- like" is intended to embody a consistency from a liquid to custard like product.
  • Commercially available yogurts have been found with a broad range of consistencies.
  • the process comprises providing a quantity of soy milk and adding to that soy milk an amount of a stabilizer to form a solution.
  • the solution is then heated to pasteurizing temperatures after which time the solution is cooled to promote the formation of a gel.
  • an acidic medium is added to reduce the pH, enhance the flavor and thicken the solution.
  • To this product can be added various flavorings such as sweeteners and fruit-based materials as desired.
  • soybeans are first washed until clean and then soaked in water until they swell to about twice their normal size.
  • the soybeans are ground then heated in steam to about 200 ⁇ F or in a pressure cooker to approximately 230 ⁇ F for a length of time to deactivate the trypsin inhibitor and to destroy the lipoxgenase enzyme.
  • the juice is then separated from the beans and the shells and fibers discarded.
  • soy milk should possess a Brix level between approximately 4 to 14 and, more preferably, between 7 and 11. Brix levels directly affect the taste and texture of the finished product.
  • soymilk is employed on a fruit free basis.
  • a stabilizer which is intended to perform a number of functions in the practice of the present invention.
  • the present product be acidified for reasons which will be more fully explained hereinafter.
  • the stabilizers of the present invention interact with the soy protein and prevent such results when acids are added to the soy milk. Either a single stabilizer or a system of stabilizers can be employed herein.
  • stabilizers comprising a member selected from the group consisting of starches, gelatin, pectin, agar, gums and mixtures thereof.
  • a gum be employed comprising a member selected from the group consisting of carrageenan, guar, locust bean, xanthan gum and mixtures thereof.
  • the quantity of the stabilizer employed will be determined by the type of stabilizer and the intended consistency of the final product. For a yogurt-like consistency, it is generally recommended that 0.12%- 0.48% by weight gums, such as guar gum, locust bean gum or agar, be employed. The preferred concentration of these gums is 0.20 to 0.35% by weight. When gelatin, having a bloom in the range of 225 to 275, high methoxy pectin, such as Hercules Genu JM or other stabilizers of this type are employed, generally recommended concentrations range from 0.35 to 0.90% by weight. Concentrations of 0.60 to 0.80% by weight are preferred.
  • Food grade starches such as Purity D and Firmtex produced by National Starch and Chemical, are employed at concentrations of 1.0 to 3.0% by weight, preferably at 1.25 to 2.00% by weight. All percentages are calculated on a fruit-free basis.
  • the preferred process is one which employs a combination of stabilizers such as gelatin and locust bean gum; gelatin and starch; agar and starch; agar and gelatin; gelatin, locust bean gum and starch; and gelatin, starch and high methoxyl pectin. It is possible to reduce the concentration of individual stabilizers when combinations of stabilizers are employed. Alternatively, higher concentrations of total stabilizer, providing greater stability, are possible without adversely affecting product consistency.
  • the preferred combinations are 0.50 to 0.60% by weight gelatin and 0.3 to 0.4% by weight locust bean gum; 0.6 to 0.8% by weight gelatin and 0.80 to 1.50% by weight starch; or 0.5 to 0.6% by weight gelatin, 0.2 to 0.3% by weight locust bean gum and 0.80 to 1.50% by weight starch.
  • an acid be added to the food product to reduce the pH thereof, preferably below approximately 4.5. In doing so, the flavor of the product is improved, particularly when fruits or fruit flavors are blended with the acidified soy milk blend. Although most acids appear satisfactory, citric acid has been found to be more complimentary to many fruit flavors.
  • Lactic, acetic, gluconic, malic, fumaric, hydrochloric, phosphoric and sulfuric acids have also been found to be quite acceptable in reducing the pH of the solution.
  • the step of pH reduction can be carried out either before or after the heating step as described hereinafter.
  • the solution be heated in a step akin to the pasteurization of traditional dairy products.
  • a secondary purpose for the heating of the solution is to hydrate stabilizing agents.
  • prolonged heating at high temperatures, for example, above 185 ⁇ F can adversely affect the flavor and texture of the final product.
  • it is recommended in practicing the present invention that the solution be heated to approximately 180° to 185 ⁇ F and held at that elevated temperature for only approximately 25 to 30 seconds. At lower temperatures, such as from 155" to 160 * F the pasturization times would be increased upwards of approximately 30 minutes.
  • the present composition be chilled, which has the effect of promoting the gelation of the solution.
  • the solution be brought to a temperature no greater than approximately 70 ⁇ F.
  • Long term storage of the product should be maintained at refrigeration temperatures. Speed in the temperature reduction step will minimize the growth of bacteria in the final product and will thus enhance its shelf life.
  • Sugar, corn syrups, fructose or other nutritive and non-nutritive sweeteners can be employed as flavor enhancers to improve the overall palatability of the product.
  • a product with sweetness equivalent to that obtained with approximately 9% to 12% sugar is preferred.
  • An acceptable but less sweet product can be produced with from approximately 5% to 9% sucrose or appropriate concentrations of other sweeteners.
  • Other ingredients such as salt employed in concentrations from approximately 0.1 to 0.5%, vanilla at concentrations of approximately between 0.05 to 0.5%, lemon oil or juice at concentrations of 0.01 to 2.5% and natural or artificial flavoring systems, commonly referred to as protein masking agents, can be added to modify, and depending upon the desired final flavor, improve the overall acceptance of the product. It has particularly been found that lemon oil is quite effective in substantially eliminating any of the residual bean-like taste which traditionally accompanies a soy-based product.
  • Fruit flavors in an amount less than approximately 3.0% and frozen or heat processed fruit can be added to produce, again, a more appealing product.
  • Heat processed fruit is preferred at concentrations ranging from approximately between 2% to 15% of the product as the heating process destroys microorganisms and enzymes which might otherwise shorten its shelf life.
  • Fruit pieces, as opposed to fruit flavors add to the visual appeal of the product and give added natural flavor impact.
  • the product can further be homogenized before the addition of fruit to insure even distribution of ingredients. Any commercial homogenzation apparatus can be employed herein and, as stated previously, the use of homogenization is clearly an optional expedient.
  • Product A contained 76% soy milk, 6% sugar, 0.6% 250 bloom gelatin and 1.0% modified tapioca starch.
  • Product B contained 76% soy milk, 6% sugar, 0.56% 250 bloom gelatin and 0.37% locust bean gum.
  • Product C contained 76% soy milk and 6% sugar with no stabilizers. All products were heated to 190 ⁇ F, homogenized and cooled to varying degrees before citric acid was added to reduce the pH of the product to approximately 4.3. Upon addition of the acid to sample C, the proteins coagulated, separated from the aqueous portion of the sample and produced a chalky, grain texture. This typical phenomonen occurred even when the sample was cooled to 45 ⁇ F before adding the acid.
  • products A and B showed no signs of protein coagulation except when the product temperature equalled or exceeded 145 ⁇ F at the time the acid was added. Stabilized samples A and B developed a slightly chalky texture when acid was added, while the product temperature was 145 ⁇ F or 175 ⁇ F.
  • the stabilizer thus appears to do more than a simple binding of water and prevention of separation due to the viscosity of the product.
  • a dry blend was prepared containing 5.0 grams gelatin, 60.0 grams sugar, 250 milligrams salt, 1.6 grams starch and 1.5 grams citric acid (dry weight basis). After blending 497.6 grams soy milk was added while constantly mixing at which time the solution was slowly heated to approximately 180 * F. After maintaining the temperature for approximately 30 seconds, the solution was quickly cooled and 8.1 grams of flavoring was added. The resultant product was homogenized, 3 to 4% fruit pieces added and the final product put in cups and refrigerated.
  • the various stabilizers operate in one of two fundamental ways—each to protect the coagulated protein found in the acidified soy milk.
  • the first process relies upon the addition of sufficient thickeners to the soy milk to develop a high enough viscosity to prevent separation of the coagulated protein.
  • the viscosity which is required is typical of that produced when 2% by weight starch is added to soy milk and the product heated to permit hydration and gelation of the starch. Any of the typical starches or most gums, if present in adequate concentration, will produce sufficient viscosity.
  • the required viscosity will depend upon the density and size of the coagulated protein particles.
  • the temperature of solu- tion should generally be kept below approximately 120 ⁇ F and preferably below approximately 60°F during acid addition. It has been noted, as presented above, that stabilizers such as gelatin at a concentration of approximately 0.8% by weight, high methoxy pectin at a concentration of approximately 0.8% by weight, guar gum at a concentration of approximately 0.15% by weight and locust bean gum at a concentration of approximately 0.2% by weight have been found to be effective in pre ⁇ venting coagulation of the soy protein.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Procédé de fabrication d'un produit alimentaire à base de soja riche en protéines et produit du type yogourt obtenu par ce procédé. Selon ce procédé, on ajoute à une certaine quantité de lait de soja un stabilisant pour former une solution. La solution est ensuite pasteurisée, refroidie et acidifiée pour former un produit ayant la consistance d'un yogourt. Dans ce procédé, l'on n'utilise aucune culture ni aucun enzyme du type yogourt.
PCT/US1984/002037 1984-12-07 1984-12-13 Produit de soja aromatise Ceased WO1986003377A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US67927884A 1984-12-07 1984-12-07
US679,278 1984-12-07

Publications (1)

Publication Number Publication Date
WO1986003377A1 true WO1986003377A1 (fr) 1986-06-19

Family

ID=24726271

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1984/002037 Ceased WO1986003377A1 (fr) 1984-12-07 1984-12-13 Produit de soja aromatise

Country Status (4)

Country Link
EP (1) EP0204699A4 (fr)
JP (1) JPS62500909A (fr)
AU (1) AU3744185A (fr)
WO (1) WO1986003377A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004037A1 (fr) * 1992-08-21 1994-03-03 Unilever N.V. Creme patissiere
NL1023537C2 (nl) * 2003-05-26 2004-11-29 Friesland Brands Bv Gelatine en zetmeel bevattend voedingsmiddel.
EP1595462A1 (fr) * 2004-05-14 2005-11-16 Compagnie Gervais Danone Procédé de préparation d 'une préparation à base de protéines de soja
NL1026539C2 (nl) * 2004-07-01 2006-01-03 Friesland Brands Bv Schenkbare zure producten.

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3096177A (en) * 1959-09-07 1963-07-02 Ariyama Hisashi Process for the manufacture of a synthetic yoghurt from soybean
US3269842A (en) * 1965-09-20 1966-08-30 Knudsen Creamery Company Of Ca Method for producing soft plastic yogurt
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
US3585047A (en) * 1968-10-30 1971-06-15 Us Agriculture Enzymatic improvement of soybean flavor and stability
US3718479A (en) * 1970-06-02 1973-02-27 Shawa Sangyo Kk Method for manufacture of processed foods from soybeans
DE2406600A1 (de) * 1973-02-19 1974-08-29 Centre Ind Res Ltd Verfahren zur herstellung eines milchprodukt-freien joghurt-produktes
US3996390A (en) * 1975-10-08 1976-12-07 Merck & Co., Inc. Acidified milk gel and method of producing the same
US4066792A (en) * 1976-09-22 1978-01-03 The United States Of America As Represented By The Secretary Of Agriculture Method of producing soybean milk yoghurt
US4110476A (en) * 1977-01-10 1978-08-29 Johnson/Rhodes Cultured Foods, Inc. Preparation of liquid and frozen yogurt products
US4137339A (en) * 1977-01-25 1979-01-30 Asahimatsu Koridofu Kabushiki Kaisha Method of preparing processed food material from soybean
US4169854A (en) * 1977-05-12 1979-10-02 Merck & Co., Inc. Direct acidified yogurt
US4303678A (en) * 1979-08-08 1981-12-01 Morinaga Milk Industry Co., Ltd. Method of manufacturing a packaged soybean curd
US4325977A (en) * 1978-08-14 1982-04-20 Hull-Smith Chemicals, Inc. Bland whey product and process of preparation

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3096177A (en) * 1959-09-07 1963-07-02 Ariyama Hisashi Process for the manufacture of a synthetic yoghurt from soybean
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
US3269842A (en) * 1965-09-20 1966-08-30 Knudsen Creamery Company Of Ca Method for producing soft plastic yogurt
US3585047A (en) * 1968-10-30 1971-06-15 Us Agriculture Enzymatic improvement of soybean flavor and stability
US3718479A (en) * 1970-06-02 1973-02-27 Shawa Sangyo Kk Method for manufacture of processed foods from soybeans
US3950544A (en) * 1973-02-19 1976-04-13 Centre For Industrial Research Ltd. Preparation of yogurt from soybean meal
DE2406600A1 (de) * 1973-02-19 1974-08-29 Centre Ind Res Ltd Verfahren zur herstellung eines milchprodukt-freien joghurt-produktes
US3996390A (en) * 1975-10-08 1976-12-07 Merck & Co., Inc. Acidified milk gel and method of producing the same
US4066792A (en) * 1976-09-22 1978-01-03 The United States Of America As Represented By The Secretary Of Agriculture Method of producing soybean milk yoghurt
US4110476A (en) * 1977-01-10 1978-08-29 Johnson/Rhodes Cultured Foods, Inc. Preparation of liquid and frozen yogurt products
US4137339A (en) * 1977-01-25 1979-01-30 Asahimatsu Koridofu Kabushiki Kaisha Method of preparing processed food material from soybean
US4169854A (en) * 1977-05-12 1979-10-02 Merck & Co., Inc. Direct acidified yogurt
US4325977A (en) * 1978-08-14 1982-04-20 Hull-Smith Chemicals, Inc. Bland whey product and process of preparation
US4303678A (en) * 1979-08-08 1981-12-01 Morinaga Milk Industry Co., Ltd. Method of manufacturing a packaged soybean curd

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0204699A4 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004037A1 (fr) * 1992-08-21 1994-03-03 Unilever N.V. Creme patissiere
US5360625A (en) * 1992-08-21 1994-11-01 Unilever Patent Holdings B.V. Bakery custard
NL1023537C2 (nl) * 2003-05-26 2004-11-29 Friesland Brands Bv Gelatine en zetmeel bevattend voedingsmiddel.
EP1481591A1 (fr) * 2003-05-26 2004-12-01 Friesland Brands B.V. Produit alimentaire contenant de la gélatine et de l'amidon
EP1595462A1 (fr) * 2004-05-14 2005-11-16 Compagnie Gervais Danone Procédé de préparation d 'une préparation à base de protéines de soja
WO2005110127A1 (fr) * 2004-05-14 2005-11-24 Compagnie Gervais Danone Procede de fabrication d'une preparation a base de proteines de soja
US7923051B2 (en) 2004-05-14 2011-04-12 Compagnie Gervais Danone Method for the manufacturing of a soy protein-based preparation
NL1026539C2 (nl) * 2004-07-01 2006-01-03 Friesland Brands Bv Schenkbare zure producten.
EP1611797A1 (fr) * 2004-07-01 2006-01-04 Friesland Brands B.V. Produits coulants acides

Also Published As

Publication number Publication date
JPS62500909A (ja) 1987-04-16
EP0204699A1 (fr) 1986-12-17
EP0204699A4 (fr) 1987-09-21
AU3744185A (en) 1986-07-01

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