[go: up one dir, main page]

WO2011052793A1 - Procédé de fabrication de lait de soja et de tofu - Google Patents

Procédé de fabrication de lait de soja et de tofu Download PDF

Info

Publication number
WO2011052793A1
WO2011052793A1 PCT/JP2010/069543 JP2010069543W WO2011052793A1 WO 2011052793 A1 WO2011052793 A1 WO 2011052793A1 JP 2010069543 W JP2010069543 W JP 2010069543W WO 2011052793 A1 WO2011052793 A1 WO 2011052793A1
Authority
WO
WIPO (PCT)
Prior art keywords
soy milk
soybean
soymilk
tofu
raw
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/JP2010/069543
Other languages
English (en)
Japanese (ja)
Inventor
詩織 糸野
政信 下山
靖 岩元
健介 伊藤
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.)
TAISHI FOOD Inc
Original Assignee
TAISHI FOOD 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
Priority claimed from JP2009248276A external-priority patent/JP2011092069A/ja
Priority claimed from JP2010011701A external-priority patent/JP2011147394A/ja
Priority claimed from JP2010020827A external-priority patent/JP5385809B2/ja
Application filed by TAISHI FOOD Inc filed Critical TAISHI FOOD Inc
Priority to CN2010800480992A priority Critical patent/CN102573504A/zh
Publication of WO2011052793A1 publication Critical patent/WO2011052793A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Definitions

  • the “unpleasant taste component” generated when producing soy milk from soybean raw material is separated and removed from the soy milk by a high-speed centrifuge, thereby reducing the unpleasant taste component and improving the taste.
  • the present invention relates to a method for producing soymilk and processed foods produced using the soymilk.
  • the second aspect of the present invention is a raw koji obtained by grinding or crushing soybeans after adding water, a boiled koji obtained by heating the soybeans, a raw powdered soymilk obtained by dissolving soybean powder in water, and a heated powdered soymilk obtained by heating the soymilk.
  • the present invention relates to a method for producing soy milk in which soy milk with reduced fat is efficiently obtained.
  • the third invention relates to a method for producing tofu by adding a tofu coagulant mainly composed of bittern (magnesium chloride) to soy milk, and more specifically, it is easy to disperse and mix in soy milk, and
  • the present invention relates to a method for producing tofu that continuously obtains tofu that has excellent elasticity and good flavor by developing a coagulant solution that can exhibit a sufficient delayed action effect (slow effect) on the coagulation reaction.
  • soy milk produced by processing soybeans and processed soybean foods such as tofu made using soy milk are recognized as traditional health foods.
  • these products contain an unpleasant odor and unpleasant taste peculiar to soybeans, they tend to be avoided from the younger generation, and their consumption tends to reach a peak.
  • soy milk processed foods such as soy milk and tofu that does not have such “unpleasant odor” and “unpleasant taste” is required.
  • a typical “unpleasant odor” unique to soybeans is “blue odor”.
  • the causative substance of this blue odor is hexanal, which is a kind of aldehyde produced by lipid peroxidation involving enzymes such as lipoxygenase.
  • aldehydes and alcohol-based “unpleasant odor components” produced by enzyme oxidation and auto-oxidation.
  • unpleasant taste components include saponins and isoflavones having astringent taste.
  • these substance groups usually exist as glycosides, and the astringent taste becomes stronger when the sugar portion of the glycoside is separated by ⁇ -glucosidase to become an aglycon.
  • Patent Document 1 a method of grinding soybeans while deactivating enzymes with hot water
  • Patent Document 2 a method of grinding soybeans in an oxygen-free environment
  • Patent Document 3 a method of performing immersion and grinding in a low temperature environment
  • Patent Document 4 Method of Fermenting Soy Milk
  • Patent Document 5 Method of Treating Soy Milk with Ultra High Pressure
  • Patent Document 6 Method of Treating Ultra High Temperature
  • Patent Document 7 Various techniques are disclosed.
  • soybeans lacking lipoxygenase have been developed for the purpose of suppressing the generation of hexanal.
  • the following prior art documents can be cited.
  • JP-A-53-047553 JP 52-154545 A Japanese Patent Laid-Open No. 11-243895 JP 2001-57858 A JP-A-5-244866 JP 2006-288253 A JP 2009-34060
  • An object of the first invention is to provide a method for producing soymilk with improved taste and a processed food produced by using the soymilk, while maintaining an appropriate flavor and reducing "unpleasant taste” such as astringency. It is to provide.
  • the background art of the second invention will be described. Recently, consumer interest in food functionality has increased, and various health functions of soybean have become widely known.
  • soybean protein contains polyunsaturated fatty acids such as linoleic acid and linolenic acid, and does not contain cholesterol. Therefore, the evaluation has been established as an oil that is healthier than animal oil.
  • soy milk and tofu have the image of diet food, but if you eat more of them, the calorie intake will increase accordingly.
  • the energy of ordinary milk is 67 kcal per 100 g and the lipid content is 3.8 g per 100 g, whereas in the case of tofu, the filling tofu has an energy of 59 kcal and a lipid content.
  • the energy is 72 kcal and the lipid content is 4.2 g. Therefore, when trying to consume a large amount of soy protein with soy milk or tofu, naturally, a large amount of lipid is also consumed, and as a result, a large amount of energy (so-called calories) is consumed.
  • calorie-off products have been developed in various food fields, and they are gaining popularity.
  • Patent Document 11 uses a centrifugal separation method as a means for fractionating and measuring a protein
  • Patent Document 12 uses a centrifugal separation method as a means for separating an oil body in soy milk.
  • soy milk in soy milk, the emulsified state is very stable, and thus strong centrifugal conditions are required to separate fat (cream layer). Therefore, in Patent Documents 11 and 12, soy milk is centrifuged under strong centrifugal conditions based on such knowledge to separate necessary components for separation.
  • soy milk can also be separated by centrifugal separation in the same manner as milk.
  • An object of the second invention is to provide a method for producing soy milk that can improve the separation efficiency for separating fat and efficiently produce soy milk with reduced fat.
  • the background art of the third invention will be explained.
  • a so-called slow-acting coagulant having a slow coagulation reaction with soy milk such as calcium sulfate or glucono delta lactone (GDL) has been used. There were many.
  • coagulant preparations have been proposed in which an oil or fat or an emulsifier is mixed with an inorganic salt-based coagulant such as magnesium chloride to ensure the slow action of the coagulation reaction (Patent Documents 13 to 23, etc.).
  • These coagulants are so-called emulsifying coagulants in which the coagulation reaction is delayed by coating magnesium chloride or the like with an emulsifier or oil.
  • emulsifying coagulants have already been put into practical use, and contribute to mass production of tofu using bittern as a coagulant.
  • Patent Document 24 a method that uses not only an emulsifying coagulant using a food additive but also tofu or soy milk with bittern added at a high concentration as a coagulant solution.
  • Patent Document 24 Japanese Patent Laid-Open No. 11-98970 JP 2000-32942 A JP 2005-176551 A JP 2006-204184 A JP 2008-154526 A JP 2008-193999 A JP 2006-101848 A JP 2008-295381 A JP 2002-112728 A
  • the object of the third invention is to develop a coagulant liquid that can be easily dispersed and mixed in soy milk and that can achieve a slow-acting coagulation reaction, and this coagulant liquid has excellent elasticity and good flavor. Is to be able to be manufactured continuously.
  • the invention according to claim 1 relating to the first invention is a method in which soy milk produced from a soybean raw material is subjected to a high-speed centrifuge, the suspended components in the upper layer separated after the centrifugal action are removed, and left in the lower layer A method for producing soymilk with improved taste, wherein only soymilk is fractionated.
  • the invention according to claim 2 is a method in which soy milk produced from soybean raw material is subjected to a high-speed centrifuge, suspended components in the upper layer separated after the centrifugal action are removed, and only the soy milk remaining in the lower layer is separated. It is the processed food manufactured using the soymilk obtained.
  • soymilk with improved taste According to the method for producing soymilk with improved taste according to the first invention (inventions 1 and 2), there is an effect that soymilk with reduced unpleasant taste can be obtained only through a simple centrifugation step.
  • Processed foods such as traditional soymilk and processed tofu made from it have an unpleasant taste mainly due to the astringency remaining in the taste afterwards, so there is a tendency to avoid eating to young people in particular, and demand has peaked.
  • the soy milk and its processed food improved in taste by reducing the aftertaste astringency is obtained, it is also accepted by consumers who have avoided astringency, The effect of leading to an increase in demand for soybean food as a health food can also be achieved.
  • the present inventors have intensively studied a method capable of efficiently producing soy milk with reduced fat.
  • the raw koji obtained by grinding or crushing soybeans after adding water Boiled cucumber that has been heat-treated, raw soymilk in which soybean powder is dissolved in water, and soy raw material liquid before removing insoluble components such as okara ingredients such as heated powdered soymilk that has been heated By applying the centrifuge, fat can be easily separated as a floating component, and the separation efficiency of fat is significantly improved compared to the conventional method of removing soy milk after removal of insoluble components such as okara components. As a result, the second invention was completed.
  • the soybean raw material liquid before removing insoluble components such as okara components is subjected to a high-speed centrifuge to efficiently separate fat as a floating component, and the rest A method for producing soymilk, wherein the soymilk is separated and collected as fat-reduced soymilk.
  • the soybean raw material liquid is raw koji obtained by pulverizing or crushing soybeans after being added, boiled koji obtained by heat-treating the raw koji, or soy powder is dispersed and dissolved in water. 4.
  • soymilk is either raw powder soymilk or heated powdered soymilk obtained by heat-treating the raw powdered soymilk.
  • the invention according to claim 5 is characterized in that the soybean powder is either a powder obtained by pulverizing soybean or a pulverized processed powder of soybean treated so as to be easily dispersed and dissolved in water. It is a manufacturing method of the soymilk of Claim 3 or Claim 4. According to the method for producing soymilk of the second invention (claims 3 to 5), the fat can be efficiently separated and the soymilk with reduced fat can be obtained efficiently only through a simple centrifugation step. The effect is achieved.
  • the invention according to claim 6 relating to the third invention is to produce a coagulant liquid by mixing a coagulant for tofu with a floating layer liquid obtained by subjecting soy milk to a high-speed centrifuge.
  • a method for producing tofu characterized by being added to soy milk to cause a coagulation reaction.
  • the invention according to claim 7 is characterized in that a coagulant for tofu is mixed with a floating layer solution obtained by subjecting a soy material solution before removing insoluble components such as okara components to a high-speed centrifuge, and a coagulant solution. And the coagulant solution is added to soy milk to cause a coagulation reaction.
  • the invention according to claim 8 is that the soybean raw material liquid is raw cucumber obtained by pulverizing or crushing soybeans, or boiled cucumber obtained by heat-treating the raw cucumber, or by dispersing and dissolving soybean powder in water.
  • the method for producing tofu according to claim 7, wherein the raw material is either raw powder soymilk or heated powdered soymilk obtained by heat-treating the raw powdered soymilk.
  • the invention according to claim 9 is characterized in that the soybean powder is either a powder obtained by pulverizing soybean or a pulverized processed powder of soybean treated so as to be easily dispersed and dissolved in water.
  • the method for producing tofu according to claim 8. According to the method for producing tofu of the third invention (Inventions 6 to 9), it is possible to obtain a coagulant liquid that is easy to disperse and mix in soy milk and that can exhibit a sufficient slow-acting effect on the coagulation reaction, By using the coagulant, the effect of producing tofu with excellent elasticity and good flavor can be achieved.
  • the soybean raw material used in the first invention is not particularly limited as long as it is a raw material capable of producing soy milk, such as whole soybeans, molted soybeans, molted and dehulled soybeans, and powdered soybeans. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.
  • the soy milk used in the first invention may be obtained by a conventional method. For example, the raw koji obtained by pulverizing the soy raw material soaked in water is heated to obtain boiled koji, which is separated into solid and liquid. And soy milk.
  • soy milk powder soy milk obtained by dissolving powdered soybeans in water or hot water
  • soy milk production apparatus and production conditions can be selected.
  • the high-speed centrifuge may be a batch type or a continuous type. In the case of mass production, a continuous centrifuge is preferable, and for example, a cream separator used in the dairy industry can be used.
  • the conditions under which the soymilk is centrifuged can vary depending on the desired soymilk quality after centrifugation.
  • the soy milk obtained after centrifugation is a soy milk with a refreshing aftertaste and enhanced sweetness, particularly since the astringency component remaining as an aftertaste is removed.
  • astringency component remaining as an aftertaste is removed.
  • this astringent taste is a major factor of unpleasant taste over isoflavones and saponins, and it is considered that soy milk and its processed food are the main cause of avoidance.
  • the lipid content of soybean floats as a cream, so that the centrifugal force at the time of centrifugation is applied strongly. Therefore, soy milk with reduced lipid can be obtained according to the strength of centrifugal force.
  • the astringent component remaining in the aftertaste which is a major cause of unpleasant taste, moves to the upper layer if there is a certain amount of centrifugal force, the taste is improved regardless of the residual amount of lipid in the soy milk obtained by separation.
  • a centrifugal force of 2000 ⁇ g or more at centrifugal acceleration, or a centrifugal force of 3500 ⁇ g or more may be applied for efficient separation.
  • the temperature of the soymilk at the time of centrifugation is not particularly limited as long as the soymilk can be kept in a liquid state, but it is not necessary to make the temperature so low. Good temperature range. However, since the lipid content is easily separated as the soy milk temperature is higher, it is more efficient to increase the soy milk temperature for the purpose of obtaining soy milk with reduced lipids. According to the first invention, the soy milk in which the centrifugal force is increased and the lipid is reduced becomes clean and sweet with no unpleasant taste, and if it is made tofu, it can be made a delicious calorie-reduced tofu. Examples of the First Invention Hereinafter, the first invention will be specifically described with reference to Examples 1 and 2, but the first invention is not limited to Examples 1 and 2.
  • the soy milk manufactured based on the conventional method in the tofu factory manufacturing field was used for the test.
  • This soy milk is a soy milk obtained by using Canadian soybeans, soaking overnight and then grinding with a grinder while adding water, heating in an indirect steamer, and separating okara with a screw press.
  • This soy milk was dispensed into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in a laboratory, and centrifuged at 8000 rpm (centrifugal acceleration of the tube center: about 6000 ⁇ g) for 15 minutes. .
  • the temperature immediately before centrifugation of the soymilk was 40 ° C.
  • Isoflavones were extracted from accurately weighed soymilk with 70% ethanol and analyzed by high-performance liquid chromatography in accordance with the soy isoflavone test method of the “Health Food Standards Collection” of the Japan Health and Nutrition Food Association. .
  • the results are shown in Table 2.
  • SPME solid phase microextraction
  • FIG. 1 shows the graph (radar chart).
  • the soy milk after separation was clearly evaluated to have a reduced astringency and enhanced sweetness compared to the soy milk before separation.
  • This astringent component is considered to be a component different from isoflavones, flavor components, and lipid components, but is for further study.
  • Filled tofu was prepared as follows using each soymilk. That is, a coagulant (magnesium chloride) was added to each soymilk cooled to 5 ° C. so as to be 0.3% by weight with respect to the weight of the soymilk, and filled into filled tofu containers.
  • the package film was covered and sealed, and heated and solidified in a constant temperature water bath at 85 ° C. for 45 minutes. After solidification, the sample was cooled in cold water and then subjected to a sensory evaluation test. The sensory evaluation test was conducted by 15 panelists, and the five items of sweetness, body, astringency, astringency and blue odor were evaluated by a 5-point method.
  • soybean is immersed in water overnight, and after adding water, it is ground or crushed to obtain “Ikugo”.
  • a method is also employed in which soybean is moulted and hydrated without being immersed in water and ground or crushed.
  • This raw kure is heated to 80 ° C. to 120 ° C. to obtain “boiled kure”, and further solid-liquid separation (generally referred to as “squeezed”) is removed to obtain soy milk.
  • squeezed solid-liquid separation
  • this method is called the “heating squeezing method”.
  • the method of obtaining soy milk from which components have been removed after solid-liquid separation of raw kure as it is and then heating it is called the “raw squeezing method”.
  • the former “heating squeezing method” is used by paying attention to the rapid deactivation of endogenous enzymes involved in oxidation such as lipoxygenase which leads to generation of unpleasant odor.
  • soy milk, tofu, etc. are partially produced using soybean powder as a raw material.
  • soybean powder mainly made from molted soybeans is used, and soy milk, tofu, etc. can be produced without separation from okara.
  • the soybean raw material used in the second invention is not particularly limited as long as it is a raw material capable of producing soy milk, such as whole grain soybeans, molted soybeans, and molted dehulled soybeans. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.
  • the “soybean raw material liquid” is raw koji obtained by pulverizing or crushing soybeans, further boiled koji obtained by heating the soybeans, or soybean powder obtained by pulverizing soybeans.
  • “soybean powder” refers to a powder obtained by finely pulverizing soybeans or a finely pulverized processed powder of soybeans that has been treated so as to be easily dispersed and dissolved in water. Specifically, in addition to powder obtained by simply pulverizing soybeans, powder pulverized so as to have a particle size of several tens of ⁇ m or less, or powder produced by minimizing leaching of fats and oils during pulverization, frozen It refers to pulverized powder, powder containing other food materials and food additives to enhance solubility.
  • the soybean powder used in the second invention may be a commercially available soybean powder, or may be a soybean powder that has been home-grown using a pulverizer, reducing the burden on the centrifuge as much as possible.
  • a soy powder devised so as to be finely dispersed and easily dissolved is preferable.
  • the high-speed centrifuge used in the second invention may be a batch type or a continuous type, but in the case of mass production, a continuous centrifuge is preferable.
  • a continuous centrifuge called a screw decanter may be used for okara separation, but the current separation machine cannot separate and collect fat from the viewpoint of a two-phase separation type device structure and centrifugal capacity.
  • the centrifugal acceleration is preferably 3500 ⁇ g or more, and the higher the centrifugal acceleration, the higher the fat separation efficiency.
  • the temperature of the soybean raw material liquid is not particularly limited as long as the raw material liquid can be kept in a liquid state, but it is not necessary to lower the temperature. In the case of soy milk after okara separation, the higher the temperature during centrifugation, the easier it is to separate fat, but in the case of the soybean raw material liquid in the present invention, the difference in the separation efficiency of fat due to temperature is not large.
  • the optimum conditions are selected and adjusted in the balance between the fat separation efficiency and the energy efficiency.
  • solubilized state of soymilk is insufficient at the stage before removing insoluble components such as okara components, and so-called homogenization effect occurs in the squeezing step for separating okara, which further stabilizes the emulsified state. Therefore, the separation efficiency of fat is reduced after okara separation.
  • raw koji before removing insoluble components such as okara, boiled koji obtained by heat-treating it, or raw powdered soymilk, or heated powdered soymilk, if applied to a centrifuge, okara components, etc.
  • a larger amount of fat can be separated than when the soymilk after removing insoluble components is centrifuged under the same centrifugal conditions.
  • soy milk separated from the raw koji, boiled kew, and okara was collected from the line that was continuously produced according to a conventional method, and used for the test.
  • soy milk was produced using Canadian soybeans, immersed in water overnight and then ground with a grinder while adding water, heated in a continuous heating kettle, and separated from okara with a screw press. From the process of continuous flow, “Ikugo” immediately after grinding with a grinder, “Nigure Kure” immediately after heating in a continuous heating kettle, and “Soymilk” immediately after separating okara with a screw press device were collected. Is.
  • Each raw material solution is dispensed into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in a laboratory, and centrifuged at 8000 rpm (centrifugal acceleration at the center of the tube is about 6000 ⁇ g) for 30 minutes. went.
  • the temperature of each raw material liquid was 40 ° C.
  • the temperature condition of the centrifuge was 40 ° C.
  • Each raw material liquid is separated into three layers, that is, a fat (cream) layer, a soy milk layer, and a precipitation layer by centrifugation. From this, the cream layer on the upper layer of the tube was removed, and soy milk layers other than the precipitated layer were collected.
  • the ingredients were compared with the soy milk from which the fat from each raw material liquid was separated.
  • the solid content, lipid, protein, and ash content of each soymilk were analyzed based on a conventional method, and the remainder obtained by subtracting the lipid, protein, and ash content from the soymilk solid content was expressed as a carbohydrate content. That is, the solid content was measured as the weight after drying at 105 ° C. for 24 hours and indicated as the dry solid content. Lipid content was measured by extracting lipids by the hexane-isopropanol method.
  • the protein content was measured using a Kjeldahl analyzer (Keltech system manufactured by Foss Japan Co., Ltd.) and calculated using a nitrogen conversion factor of 5.71.
  • the ash content was measured by ashing using a muffle furnace (manufactured by Carbolite Furnaces). The analysis results are shown in Table 7. As shown in Table 7, regarding the lipid content, the ratio to the solid content was also described.
  • This heated powdered soymilk was subjected to a centrifugal dehydrator (H-112 manufactured by Kokusan Co., Ltd.) equipped with a filter cloth to remove insoluble components (okara components), soymilk was obtained, and “filtered soymilk” was obtained.
  • a centrifugal dehydrator H-112 manufactured by Kokusan Co., Ltd.
  • a filter cloth to remove insoluble components (okara components)
  • filtered soymilk” was obtained.
  • Each soymilk was used as a raw material solution and subjected to a high-speed centrifuge in the same manner as in Example 1.
  • the centrifugation conditions were the same as in Example 1, 40 ° C., 8000 rpm, 30 minutes. After centrifugation, the upper cream layer was removed, and the soymilk layer other than the precipitated layer was separated and collected.
  • the soybean raw material liquid in the third invention is raw koji obtained by grinding or crushing soy after adding water, boiled koji obtained by heat-treating the raw kyu, or raw powder soymilk in which soybean powder is dispersed and dissolved in water. It means any raw material liquid of heated powdered soymilk obtained by heat-treating the raw powdered soymilk.
  • soy milk means a product obtained by removing insoluble components by subjecting the soybean raw material liquid to various solid-liquid separation operations including filtration.
  • the tofu coagulant used in the third invention is a coagulant mainly composed of magnesium chloride (nigari) and means a combination of sodium chloride, calcium chloride, calcium sulfate, glucono delta lactone (GDL) and the like.
  • the high-speed centrifuge used in the third invention may be a batch type or a continuous type, but a continuous type centrifuge is preferable for mass production.
  • a continuous centrifuge called a screw decanter may be used for okara separation.
  • the present separator does not use the floating layer liquid of the present invention in view of the structure of the two-phase separation type and the centrifugal capacity. I can't get it.
  • a continuous high-speed centrifuge such as a “cream separator” used in the dairy industry can be used.
  • soybean raw material liquid utilization of a three-phase separation type high-speed centrifuge or its improved machine is conceivable.
  • the floating layer liquid obtained by applying the soymilk or soybean raw material liquid used in the third invention to the high-speed centrifuge is obtained by applying a continuous high-speed centrifuge as an "upper layer liquid” as a result of applying the soymilk or soybean raw material liquid to the high-speed centrifuge. When used, it is obtained as a “light liquid”.
  • soy milk or soybean raw material liquid When soy milk or soybean raw material liquid is selected and subjected to a high-speed centrifuge under appropriate conditions, it is separated into three layers: a floating layer mainly composed of a cream component, a soy milk layer reduced in fat, and a precipitated layer of insoluble components. If a continuous high-speed centrifuge is used, the floating layer is obtained by separating it on the “light liquid” side and the soy milk layer on the “heavy liquid” side.
  • the conditions for applying the soymilk or soybean raw material liquid to the centrifuge are not particularly limited as long as the floating layer is separated as described above, but considering the efficiency, the centrifugal acceleration is preferably 3500 ⁇ g or more,
  • the temperature at the time of the centrifugal separation is not particularly limited as long as the raw material liquid can be kept in a liquid state, but it is not necessary to lower the temperature.
  • the resulting floating layer liquid is composed of water, protein, lipids, and carbohydrates, and is characterized by a high lipid content, but it can also be used to make tofu. It can be said that the soy milk is concentrated in fat.
  • Patent Document 24 discloses a coagulant liquid obtained by mixing tofu or soymilk with magnesium chloride (bittery).
  • soymilk floating layer liquid
  • soymilk floating layer liquid
  • the mixing ratio of the floating layer liquid and the coagulant in the coagulant liquid of the third invention is adjusted according to the desired degree of delayed action and the final coagulant concentration, but the mixing ratio of the coagulant is increased. If it is too high, it will be difficult to dissolve in the floating layer solution, and if it is too low, the concentration of the coagulant in the coagulant solution will be diminished, resulting in an excessive amount of coagulant solution required to produce tofu.
  • the ratio is preferably 1: 1 to 20: 1.
  • Mixing of the floating layer liquid and the coagulant may be performed manually using a stirring device, or may be performed using a stirring device such as a general propeller stirrer.
  • soymilk has the property of causing a coagulation reaction to become tofu when an appropriate amount of coagulant is added and mixed, and does not cause a coagulation reaction if the amount of coagulant added is too small or too large.
  • the floating layer liquid of the present invention is composed of water, protein, lipid, and carbohydrate, and thus tofu can be produced by adding an appropriate amount of a coagulant thereto.
  • the temperature of the soy milk at the time of mixing the coagulant liquid is not particularly limited, but in order to effectively utilize the delayed action of the coagulant liquid which is the object of the third invention, it is set to 60 to 90 ° C. desirable.
  • the common emulsification coagulant marketed has a W / O type emulsified state, and exhibits delayed action by dispersing it in soy milk to obtain a W / O / W type emulsified state.
  • the coagulant liquid in the third invention is considered to be rather an O / W type, it is presumed that it exerts a delayed action effect by a mechanism different from that of a general emulsion coagulant.
  • a coagulant liquid prepared by mixing an appropriate amount of bittern into this is prepared, and once again returned to the remaining soy milk to produce tofu, It is possible to produce tofu with the exact same composition as when simply adding bittern.
  • Example of Third Invention The third invention will be described more specifically based on Example 5 below, but the third invention is not limited to these.
  • Soy milk was collected from a line that was continuously produced at a tofu factory production site based on a conventional method, and was subjected to a test.
  • This production line is made from Canadian soybeans, soaked in water overnight, ground with a grinder while adding water, heated in a continuous steamer and separated from okara with a screw press to produce soy milk.
  • the soymilk collected immediately after separating the okara with a screw press is separated into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in the laboratory. Then, centrifugation was performed at 8000 rpm (centrifugal acceleration at the center of the tube of about 6000 ⁇ g) for 30 minutes.
  • the temperature of the soymilk was 40 ° C., and the temperature condition of the centrifuge was 40 ° C.
  • the soy milk was separated into three layers by a centrifugal separation operation: a floating layer (a liquid layer mainly composed of a cream component), a soy milk layer (a soy milk layer with reduced fat), and a precipitation layer. From this, the floating layer was separated to prepare a coagulant solution. Magnesium chloride was used as a coagulant. Table 9 shows the composition of the composition of the floating layer liquid and the coagulant. The above coagulant solution was mixed with soy milk to produce tofu.
  • Comparative Example 3 Tofu was produced under the same conditions as in Example 1 using the coagulant solution as a commercially available emulsion coagulant. The dispersion and mixing of the emulsifying coagulant in soymilk was performed using a homogenizer (D-7801 manufactured by Ystral GmbH). The physical property value measurement of the tofu produced in Example 5, Comparative Example 1, Comparative Example 2, and Comparative Example 3 and a sensory evaluation test by 10 professional panelists were performed.
  • a homogenizer D-7801 manufactured by Ystral GmbH
  • flocculant liquid by 3rd invention is close to the tofu (comparative example 3) manufactured using the commercially available emulsifying coagulant physically. In the sensory evaluation of flavor, an evaluation exceeding that was obtained.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de fabrication de lait de soja ayant un goût amélioré comprenant la séparation et le retrait des constituants de goût désagréables du lait de soja à l'aide d'une centrifugeuse à grande vitesse et la fabrication d'aliments transformés à l'aide du lait de soja. L'invention concerne également un procédé de fabrication d'un lait de soja à teneur réduite en matières grasses qui consiste, avant de retirer les constituants insolubles tels que l'okara (la pulpe résiduelle des fèves de soja), à traiter une solution initiale de fèves de soja à l'aide d'une centrifugeuse à grande vitesse afin de séparer efficacement les matières grasses en tant que matières flottantes puis à séparer et récupérer le lait de soja restant. L'invention concerne également un procédé permettant de fabriquer en continu un tofu ayant une excellente élasticité et un goût agréable, consistant à utiliser un agent de coagulation de liquide, qui est préparé par le mélange d'un agent de coagulation de tofu liquide contenant du nigari (chlorure de magnésium) en tant que composant principal avec la couche flottante liquide obtenue par la centrifugation à grande vitesse précitée, qui peut être facilement mélangé avec le lait de soja et dispersé en son sein et qui peut avoir un effet suffisamment retardé sur la solidification.
PCT/JP2010/069543 2009-10-28 2010-10-27 Procédé de fabrication de lait de soja et de tofu Ceased WO2011052793A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010800480992A CN102573504A (zh) 2009-10-28 2010-10-27 豆浆的制造方法及豆腐的制造方法

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2009248276A JP2011092069A (ja) 2009-10-28 2009-10-28 呈味改善された豆乳の製造方法及びその豆乳を用いて製造された加工食品
JP2009-248276 2009-10-28
JP2010-011701 2010-01-22
JP2010011701A JP2011147394A (ja) 2010-01-22 2010-01-22 豆乳の製造方法
JP2010-020827 2010-02-02
JP2010020827A JP5385809B2 (ja) 2010-02-02 2010-02-02 豆腐の製造方法

Publications (1)

Publication Number Publication Date
WO2011052793A1 true WO2011052793A1 (fr) 2011-05-05

Family

ID=43922214

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/069543 Ceased WO2011052793A1 (fr) 2009-10-28 2010-10-27 Procédé de fabrication de lait de soja et de tofu

Country Status (3)

Country Link
KR (1) KR20120104194A (fr)
CN (3) CN103444875A (fr)
WO (1) WO2011052793A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012169348A1 (fr) * 2011-06-07 2012-12-13 不二製油株式会社 Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja
JP2013013395A (ja) * 2011-06-07 2013-01-24 Fuji Oil Co Ltd 乳代替組成物及びこれを使用した乳代替飲食品
WO2013089281A1 (fr) * 2011-12-16 2013-06-20 太子食品工業株式会社 Tofu et son procédé de production
WO2014207625A3 (fr) * 2013-06-28 2015-05-14 Koninklijke Philips N.V. Procédé et dispositif pour produire du lait de soja et un dérivé de lait de soja
US9101150B2 (en) 2011-06-07 2015-08-11 Fuji Oil Company Limited Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101435785B1 (ko) * 2013-04-08 2014-08-29 주식회사 풀무원 고농도 두유를 이용한 경도 및 탄력성이 증가된 두부 및 그 제조 방법
JP2016146802A (ja) * 2015-02-13 2016-08-18 ミナミ産業株式会社 豆乳および豆腐の製造方法
CN107183200A (zh) * 2017-07-24 2017-09-22 山东禹王生态食业有限公司 一种用于制作嫩豆腐的豆乳、制备方法及用于制备嫩豆腐的方法
CN107242301A (zh) * 2017-07-26 2017-10-13 云南省石屏县花腰豆制品工贸有限公司 石屏豆腐点卤设备
KR101881562B1 (ko) * 2017-08-28 2018-07-25 주식회사 유웰바이오 골다공증 예방 효과가 있는 대두 유래 이소플라본 소재 및 그 제조방법
CN107865106A (zh) * 2017-12-13 2018-04-03 深圳市猎优鲜网络科技有限公司 一种原磨豆浆及其制备方法
KR102210749B1 (ko) * 2018-10-31 2021-02-02 박민정 두부 제조가 가능한 두유 분말의 제조방법

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05304923A (ja) * 1992-04-30 1993-11-19 Kao Corp 豆腐用凝固剤
JPH07236449A (ja) * 1994-03-03 1995-09-12 Arerugen Furii Technol Kenkyusho:Kk 豆乳中のアレルゲンの分別方法
JPH07236444A (ja) * 1994-02-25 1995-09-12 Arerugen Furii Technol Kenkyusho:Kk アレルゲンの低減化された豆乳の製造法
JPH0923838A (ja) * 1995-07-14 1997-01-28 Kao Corp 豆乳組成物
JPH104905A (ja) * 1996-06-27 1998-01-13 Allergen Furii Technol Kenkyusho:Kk 大豆加工食品
JPH10295308A (ja) * 1997-05-01 1998-11-10 Fuji Oil Co Ltd 豆乳の製造方法
JPH1189532A (ja) * 1997-09-19 1999-04-06 Fuji Oil Co Ltd 大豆食品素材の製造法
JPH11169123A (ja) * 1997-12-11 1999-06-29 Shikoku Kakoki Co Ltd 豆乳の殺菌方法と無菌豆腐の製造方法
JP2000217533A (ja) * 1999-01-28 2000-08-08 Kao Corp 豆腐用凝固剤
EP1031284A1 (fr) * 1998-08-12 2000-08-30 Fuji Oil Company, Ltd. Procede de production de lait de soja
WO2002017733A1 (fr) * 2000-09-01 2002-03-07 Fuji Oil Company, Limited Procede de production de toffu
JP2008295381A (ja) * 2007-05-31 2008-12-11 Riken Vitamin Co Ltd 豆腐用凝固剤組成物

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030659A (ja) * 1983-07-27 1985-02-16 森屋　功夫 苦汁豆腐の製造方法
AU2001290293A1 (en) * 2000-09-28 2002-04-08 Ajinomoto Co. Inc. Oleosin/phospholipid complex and process for producing the same
JP2002112728A (ja) * 2000-10-06 2002-04-16 Asahi Food Processing Co Ltd 豆腐凝固剤液及び豆腐製造方法
JP4391332B2 (ja) * 2004-06-25 2009-12-24 花王株式会社 油中水乳化型豆腐用凝固剤
EP1991064A1 (fr) * 2006-03-03 2008-11-19 Specialty Protein Producers, Inc. Procédés permettant de séparer la graisse de matières végétales autres que le soja et compositions ainsi produites

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05304923A (ja) * 1992-04-30 1993-11-19 Kao Corp 豆腐用凝固剤
JPH07236444A (ja) * 1994-02-25 1995-09-12 Arerugen Furii Technol Kenkyusho:Kk アレルゲンの低減化された豆乳の製造法
JPH07236449A (ja) * 1994-03-03 1995-09-12 Arerugen Furii Technol Kenkyusho:Kk 豆乳中のアレルゲンの分別方法
JPH0923838A (ja) * 1995-07-14 1997-01-28 Kao Corp 豆乳組成物
JPH104905A (ja) * 1996-06-27 1998-01-13 Allergen Furii Technol Kenkyusho:Kk 大豆加工食品
JPH10295308A (ja) * 1997-05-01 1998-11-10 Fuji Oil Co Ltd 豆乳の製造方法
JPH1189532A (ja) * 1997-09-19 1999-04-06 Fuji Oil Co Ltd 大豆食品素材の製造法
JPH11169123A (ja) * 1997-12-11 1999-06-29 Shikoku Kakoki Co Ltd 豆乳の殺菌方法と無菌豆腐の製造方法
EP1031284A1 (fr) * 1998-08-12 2000-08-30 Fuji Oil Company, Ltd. Procede de production de lait de soja
JP2000217533A (ja) * 1999-01-28 2000-08-08 Kao Corp 豆腐用凝固剤
WO2002017733A1 (fr) * 2000-09-01 2002-03-07 Fuji Oil Company, Limited Procede de production de toffu
JP2008295381A (ja) * 2007-05-31 2008-12-11 Riken Vitamin Co Ltd 豆腐用凝固剤組成物

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012169348A1 (fr) * 2011-06-07 2012-12-13 不二製油株式会社 Nouvelle application d'une matière protéique de soja à teneur réduite en matières grasses dans un aliment ou une boisson contenant des ingrédients de base dérivés du soja
JP2013013395A (ja) * 2011-06-07 2013-01-24 Fuji Oil Co Ltd 乳代替組成物及びこれを使用した乳代替飲食品
US9101150B2 (en) 2011-06-07 2015-08-11 Fuji Oil Company Limited Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
KR101564985B1 (ko) 2011-06-07 2015-11-02 후지세유 그룹 혼샤 가부시키가이샤 신규의 지질 저감 대두단백 소재의 대두 유래 원료 함유 음식물에 대한 용도
WO2013089281A1 (fr) * 2011-12-16 2013-06-20 太子食品工業株式会社 Tofu et son procédé de production
JP2013123425A (ja) * 2011-12-16 2013-06-24 Taishi Food Inc 豆腐及び豆腐の製造方法
WO2014207625A3 (fr) * 2013-06-28 2015-05-14 Koninklijke Philips N.V. Procédé et dispositif pour produire du lait de soja et un dérivé de lait de soja

Also Published As

Publication number Publication date
KR20120104194A (ko) 2012-09-20
CN102573504A (zh) 2012-07-11
CN103444901A (zh) 2013-12-18
CN103444875A (zh) 2013-12-18

Similar Documents

Publication Publication Date Title
WO2011052793A1 (fr) Procédé de fabrication de lait de soja et de tofu
CN1291664C (zh) 豆奶组合物和生产方法
CN103002755B (zh) 改进柑橘纤维的性质的方法
JP3177947B2 (ja) Ｄｈａ入り豆腐、飲用豆乳およびそれらの乾燥粉末の製造方法
WO2011155328A1 (fr) Matière protéique de soja allégée en matières grasses et composition d'émulsion de soja et leurs procédés de fabrication
JP6390071B2 (ja) フォーミング用豆乳の製造方法及びフォーミング用豆乳
WO2002037976A1 (fr) Laits acides contenant de l'epa et/ou de la dha
WO2005027648A1 (fr) Composition emulsifiee huile/eau
WO2011071108A1 (fr) Lait de soja contenant une substance fibreuse et aliment de type tofu, procédés de production de ces produits, et substance pulvérulente de soja décortiqué
JP5970029B2 (ja) 豆乳製素材製造方法、豆乳製二次素材製造方法、および豆乳製加工品製造方法
CA3126356A1 (fr) Procede de fabrication d'aliment de type beurre issu d'un lait vegetal, et aliment de type beurre issu de lait vegetal
JP7578986B2 (ja) 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法
JP5385809B2 (ja) 豆腐の製造方法
JP6614604B1 (ja) 植物ミルク由来バター様食品の製造方法
JPH028694B2 (fr)
JP2007259784A (ja) 豆腐ピューレを含有する冷菓
JP2011147394A (ja) 豆乳の製造方法
KR101457333B1 (ko) 생대두 미세분말을 이용한 무첨가 무조정 두유의 제조 방법 및 이에 의해 제조되는 무첨가 두유
TWI514972B (zh) Soybean mud manufacturing method and soybean mud
JP2011092069A (ja) 呈味改善された豆乳の製造方法及びその豆乳を用いて製造された加工食品
JP4290713B2 (ja) 豆腐ピューレを含有するホイップクリーム
JP5361395B2 (ja) 大豆含有食品素材を含むアイスクリーム様食品
JP4331747B2 (ja) 大豆胚軸高含有豆乳およびその豆腐
JP2013223439A (ja) 豆腐の製造方法
EP2127539A1 (fr) Procédé pour l'obtention d'aliments liquides contenant du soja et du goémon, et aliments liquides obtenus

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201080048099.2

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10826923

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 20127011205

Country of ref document: KR

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10826923

Country of ref document: EP

Kind code of ref document: A1